• Journal of the East Asian Society of Dietary Life
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• v.10 no.5
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• pp.445-454
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• 2000

This study was focused on the analysis of questionnaire that surveyed the preference and perception on perilla leaves, known as kkaennip. 31.6% of total respondents answered that they had purchased perilla leares once or twice a month, and the volume of their purchases was offen limited to one or two bundles. Among those respondents, 50.4% surveyed that they had usually taken less than ten leaves in each meal. In the preference survey, 59.2% of total subjects responded 'like' or 'very like' on perilla leaves, and 60.5% of those subjects who favorably responded liked the flavor of the perilla leaves. On the other hand, 51.2% showed unfavorable responses due to the concern of agricultural chemicals. The favorite dishes using perilla leaves were 'kkaennip kimchi'. 'kkaennip ssam'and'kkaennip jon'in the order. The perceptions on the kkaennip kimchi in the market were considered as 'convenient'. 'not affectionate', 'fast', 'expensive' etc.

• Journal of the Korean Home Economics Association
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• v.27 no.2
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• pp.85-95
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• 1989

To examine closely the relations between food habits, food preferences and personality traits, 141 boys and 146 girls in the 5th and the 6th grade of primary school in Incheon were studied by questionaires. The results of this study were as follows: 1. In food habit scores, girls got 2.28/3.00 and boys got 2.24/3.00 which meant boys and girls had the similar food habits. 2. The higher were their activity, sociability, responsibility, reflectiveness, and superiority, the higher score they showed in food habits. 3. Meats, fats and processed foods had much to do with emotional stability, and those who belonged to high group in emotional stability high preference for them. But girls who had high preference for meats were low in emotional stability. 4. Fishes of which bones we can eat, and potatoes had relation to activity, and those who belonged to high group in activity showed high preference for them. 5. Vegetables and processed foods had relation to sociability. Those who belonged to high group in sociability showed high preference for vegetables, but those who belonged to middle group in sociability showed highest preference for processed foods. 6. Meats and potatoes had much to do with responsibility. Those who belonged to low group in responsibility showed high preference for them. 7. Those who belonged to the high group in emotional stability, and superiority showed the high preferene for foods respectively, and superiority showed the high preference for foods respectively.

• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.2
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• pp.210-219
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• 2005

This research was designed to investigate the effect of hand and sendibility image on the preference to textiles for shirts. 85 subjects majored in fashion design were surveyed and 10 kinds of fabrics used as specimen at each season. Factor analysis, t-test, Pearson correlation, regression were used for statistical analysis by SPSS WIN 11.0. The result of this study were af follows : 1. In Spring ${\cdot}$Fall season, 5 factors were extracted as hand factor and 3 factors as sensibility factor of textiles for shirts. 2. 6 factors were extracted as hand factor and 3 factors as sensibility image in Summer. 3. 5 factors were extracted as hand factor and 3 factors as sensibility image in Winter season. 4. There were significant differences according to sex between hand factor and sensibility image at each season. 5. There were significant correlations between hand and sensibility image in Spring${\cdot}$Fall and Summer. 6. Hand and sensibility image were related to the preferene to texitiles for shirts in Spring and Winter.